Our resident food blogger, Georgie from The Local Girl shares her first delicious recipe, Salmon and Herb Filo-Pastry Pie, in a series for Bernardi’s Martketplace. We will definitely be giving this one a go!


Serves 4

200g cooked salmon, torn into chunks
3 zucchinis, chopped into 1cm pieces
3 leeks, chopped into 1 cm pieces
½ bunch tarragon leaves
½ bunch dill leaves
Zest of 1 lemon
3 eggs, lightly beaten
5 sheets of filo pastry
Olive oil
Salt and pepper
2 tbsp. sesame seeds
2 x baby Cos lettuce


2 tbsp. Greek yoghurt
1 tsp. Dijon mustard
1 tbsp. chopped dill
Juice of ½ lemon
2 tbsp. Olive oil
Salt and pepper


  • Preheat your oven to 200˚C (180˚C fan-forced)
  • In a large fry pan heat 2 tablespoons of olive oil to a high heat and add leek and zucchini. Let them brown slightly then give them a stir, put a lid on and turn down to a medium heat
  • After 10 minutes take the lid off and cook for another 10 minutes, set aside to cool for 10-15 minutes
  • In a large bowl combine the softened vegetable mixture, with the salmon chunks, lemon zest, eggs, tarragon and dill leaves and give it a mix
  • Season generously with salt and pepper and give it one last gentle mix
  • Get yourself a baking dish or oven-proof fry pan (roughly 28 cm) and brush the inside with an even coat of olive oil
  • Lay your first sheet of filo pastry over the baking dish and give the pastry a brush of olive oil. Keep layering pastry remembering to brush each with olive oil until you have a covered dish with an overhanging of pastry (4 sheets roughly).
  • Spoon your salmon filling into the pastry lined baking dish and fold in the over-hanging pastry
  • Tear one last piece of filo pastry into 3 pieces, scrunch them up and arrange them on the top of the pie, hiding any gaps if there are any
  • Brush the top with some more olive oil and place the pie in the oven for 35 minutes
  • Pull it out to sprinkle the top with sesame seeds and place it back in the oven for another 15 minutes
  • Let the pie rest for 10 minutes in the baking dish
  • Meanwhile wash your baby Cos lettuce, cut them into halves and arrange on a platter
  • To make the dressing whisk all the ingredients together and season with salt and pepper
  • Use a large spatula to remove your pie from the baking dish and serve with the lettuce wedges and dressing